What is Shahi Paneer Tikka?
Shahi Paneer Tikka is a fresh take on the North Indian street food favourite and consists of chunks of paneer (cottage cheese), marinated in a thick, aromatic spice paste. The cheese is then skewered up with apricots instead of the usual onions, tomatoes and peppers, which tempers the tingling warmth of black pepper and chilli with a welcome sweet tang. Each skewer is grilled to perfection, just like the classic paneer tikka sold all over India. This is a vegetarian version of tandoori tikka and a favourite in my home.
What does ‘tikka’ mean?
Tikka essentially means ‘pieces’ or ‘chunks’ and therefore, it could be made with anything from cauliflower, mushrooms and potatoes, to paneer, soya and non-vegetarian proteins such as chicken or mutton.
How to serve Shahi Paneer Tikka
Inspired by India’s royal kitchens, this Paneer Tikka is packed with chunks of grilled cottage cheese and apricots. Serve inside flaky saffron paratha, along with mint chutney and pink pickled onions.
How to make Paneer Tikka (full recipe card below)
1. Make paneer tikka marinade
To make paneer marinade: Make a paste from the blanched almonds and fried onions, adding as little water as possible. In a bowl mix together the fried onion paste, yoghurt, cream, garlic, ginger, black pepper, cardamom, garam masala, kewra water and salt. Whisk until smooth. Place a piece of black stone flower on top. Heat the ghee or oil in a small pan until smoking hot. Carefully pour this over the black stone flower. Whisk the marinade once more.
2. Marinate the paneer chunks
Place the paneer cubes and apricots in the marinate and toss to coat all the pieces evenly. Cover and allow to marinate in the fridge for 30 minutes (or cover and refrigerate for up to 2 days).
3. Skewer the paneer using kebab sticks
Pre-heat the oven to 220°C/425°F. Skewer the paneer and apricots on to metal kebab skewers or bamboo skewers (pre-soaked in cold water for 1 hour). I like to do alternate 4 pieces of paneer and 3 apricots per skewer, but this will depend on the size of your skewers.
4. Cook the paneer tikka
Set a metal wire rack on top of a baking tray and arrange the skewers on top. Bake for 10 minutes. Once the skewers are out of the oven, hold over a direct flame on your hob burner roll char the outside. Wear heatproof gloves and open a window before you start. If you choose to skip this step, you’ll need to cook the paneer in the oven for a further 5 minutes.
5. Serve paneer tikka with paratha, chutney, onions and fresh herbs
Brush the paneer tikka pieces with melted ghee (optional) and serve immediately with Saffron Paratha, mint chutney, pink pickled onions, a drizzle of cream, toasted flaked almonds, and fresh mint leaves.
How to make vegan paneer tikka
If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour. To make a vegan version of this Shahi Paneer Tikka, simply use tofu or soya instead of paneer. You can replace the yoghurt and cream in this paneer tikka recipe with plant-based alternatives. Soy, oat or coconut-based products all work well. The flavours will be out of this world.
More paneer recipes you might like
Restaurant-style Paneer TikkaShahi Paneer (curry)Matar PaneerSaag PaneerChilli PaneerBrown Butter Paneer MakhaniTandoori Paneer SamosasPaneer KulchaPalak PaneerHow to make Homemade Paneer (easy method)
Shahi Paneer Tikka recipe card
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If you like this, you’ll love my recipe for Flaky Saffron Paratha
Love Sanjana
This Shahi Paneer Tikka is delicious with saffron paratha, naan, roti or a simple salad.To store leftover paneer tikka: Remove the pieces of paneer and apricots from the skewers and keep refrigerated inside an airtight container for up to 2 days. Ensure the paneer is piping hot before serving.
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